After 1 hour of the mash take off 6 pints and reduce in a rapid boil on cooker to 2 pint, add reduced wort back to boil with 30 minutes to go. Boil is for 2 hours. This is to increase the caramel flavours of this traditional beer.
Not yet tested, attempting clone of Pumphouse brewery's "shockwave" (Longmont, CO), my favorite scottish ale. Pig snout of course on the cap. Starting point from BYO mag's wee heavy, https://byo.com/article/strong-scotch-ale-style-profile/
Cloned from Wooly Lover Scotch Ale
Upped LME to 12 lbs, added 1/2 Fermax, 1/2 DAP (5 tsp total) and also Yeast Energizer (2.5 tsp) Great attenuation in 8 days (80%!). Bitterness from heather differs from hops, but to be expected. Impressive flavor from test tube.